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Here is an idea for your next lunch or dinner: the point of view of Chef Stuart Ralston on the Korean BO Ssam (or “Packed”), in which meat, rice and a range of vegetables are wrapped together in lettuce cups to eat. Although it is traditionally prepared with pork chest or shoulder, it is made with a rib of beef with a delicious effect. “I cook it on a Sunday for my children,” says Stuart. “You can hit him in the middle of the table with a few sides and sauces, and dig.”
If the guest service, pickles can be made in advance and the day's efforts are minimal, you will not be chained when cooked with people. The most important? This dish is almost stupidly tasty and very fun to eat.
Drink
A crunchy or salty Japanese blonde beer, like Hitachino nest.
Substitutions
The dry sherry, the sweet sake and the marsala could work in the place of Mirin. Do not emphasize if you miss one or two aromatics for pickles. The adhesion of sticky rice is important for the integrity of the plots, so try to avoid substituting.
Advice
This quantity of stripping alcohol will allow you to make an additional cost. If they are kept in a sterilized and non -reactive container, the pickles will last in the refrigerator for about three weeks. If you do not want to do yours, marinated red cabbage, kimchi and sauerkraut are all very appropriate accompaniments.
Stuart RALSTON's Short RIB BO SSAM
To serve four
Pickles
Short coast and glaze
Serve
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Make your pickles the day before your planning to serve the beef. Add all the ingredients with the exception of vegetables to a saucepan and bring to a boil. Remove from heat and let cool. Pour the sailor liquid over the vegetables and leave at room temperature for 24 hours, which will guarantee that they are developing a good sharp taste.
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Preheat the oven to 160c Fan. Season the coast with salt and grab it in a saucepan over high heat until it is golden and crisp on all sides.
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Place the coast in a deep medium size tray or jar with garlic and thyme, then pour more than 200 g of beef broth.
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Cover with a lid and cook for about three hours, until the meat is soft and collapses. You may need to add a little more stock if the coast needs more time in the oven.
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When the beef is almost ready, put your rice to cook depending on the packaging instructions, then start the frosting. Add the brown sugar, mirin, sherry vinegar, soy sauce and chili flakes in a saucepan, as well as the cooking liquid of the pot when the beef comes out. Bring to a boil and reduce the liquid until it thickens and has a syrupy and shiny consistency (this should take about 10 minutes). Taste and add a pinch of lime juice if necessary.
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On a serving dish, separate the meat with two forks and brush the frosting everywhere.
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Plate the sticky rice and lettuce leaves separately, then bring everything to the table. To eat, stack the elements together on lettuce cups.
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